Soft Sour Cream Rolled Cookies

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Yield: Make 5 to 6 dozen

Ingredients

3 1/4 cups flour

1 teaspoon baking soda

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup butter, room temperature

1 1/2 cups granulated sugar

1 egg

1 teaspoon vanilla

1/2 cup sour cream

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Preparation Method

Preheat Wolf oven in CONVECTION at 400°F.
Sift flour, baking soda, nutmeg and salt together.
In large mixing bowl, cream butter, sugar, egg and vanilla. Beat 2 minutes on medium power.
Add sour cream. Reduce power to low. Gradually beat in flour mixture. Combine just till combined.
On well-floured surface, roll half dough to 1/8-inch thickness.
Using 3” cookie cutters, cut desired shapes into dough.
Place cookies 2 inches apart on ungreased cookie sheet. Bake for 5 to 7 minutes, or until edges are light golden brown.
Repeat with remaining dough. Frost and decorate as desired.